Spring Detox Salad

Spring Detox Salad

Makes: 6 Servings

INGREDIENTS

1. 2 cups kale

2. 2 cups broccoli florets

3. 2 cups brussels sprouts, roughly chopped

4. 2 cups red cabbage, roughly chopped

5. 1 cup carrots, roughly chopped

6. ½ cup fresh parsley

7. ½ cup almonds (OPTIONAL!–not kidney stone friendly)

8. 1 to 2 Tbsp sunflower seeds

For the dressing:

1. 3 Tbsp olive oil

2. ½ cup lemon juice (or juice of 2-3 lemons)

3. 1 Tbsp fresh ginger, peeled and grated

4. 3 tsp. Dijon mustard

5. 2 tsp. honey (or maple syrup or STEVIA for less sguar)

6. ¼ tsp. sea salt

Directions:

1. Using a food processor, process all the veggies up to the parsley until finely chopped and mix together in a large bowl. This may take a few batches.

2. Add optional almonds to the food processor and pulse, until roughly chopped, and mix in with the salad along with the sunflower seeds.

3. In a small bowl, whisk together all the ingredients for the dressing and drizzle over top of the salad OR place in a jar and use as needed. Enjoy!